While the Palmer House and Hilton Chicago hotels are not welcoming guests due to COVID 19 precautions, they recently shared new whiskey cocktail recipes. What’s more these libations that pair perfectly with two of their respective signature desserts.
The Hilton Chicago Whiskey Apricot Sour (shown atop), served at Kitty O’Shea’s restaurant, is a match with the hotel’s homemade carrot cake pops. The Palmer House Brownie Manhattan naturally pairs well with the property’s original chocolate fudge brownie recipe, which dates back to 1893. Here are the full drink recipes.
Whiskey Apricot Sour
2 oz. Whiskey
¼ oz. Giffard apricot liqueur
¾ oz. Lemon
1oz. Ginger syrup
Combine ingredients and shake. Strain into rocks glass with a large ice cube. Garnish with a cherry and enjoy along side a carrot cake pop.
(Here’s the Hilton Chicago’s carrot cake pop recipe.)
Palmer House’s Brownie Manhattan
¾ oz. Creme de cacao
¾ oz. Nocello walnut liqueur
2 dashes Chocolate walnut bitters
Combine ingredients and stir over ice in a mixing glass. Strain mixture into a rocks glass with a large ice cube. Garnish with a mini brownie and a cherry.
(Here’s the Palmer House’s original brownie recipe.)